Cast Iron Wild Salmon with BC Peaches & Thyme
Serves 4 1½ to 2 lbs (680 to 900 g)
1. Preheat barbecue grill to medium, about 375 F (190 C). Place a 10- to 12-in (25 to 30 cm) cast iron skillet on grill grates to heat. 2. Pat salmon dry and brush with olive oil. Season evenly with salt and pepper. 3. Place salmon in hot skillet, skin-side down. Close barbecue lid and cook for 5 to 6 minutes. 4. Scatter peach wedges around salmon in pan. Close barbecue lid and cook for another 4 to 6 minutes, until peaches soften and salmon is nearly cooked through. 5. Carefully pour whisky into pan; it may flame up. Once any flames have gone out, scatter butter and thyme leaves into skillet. Close lid and cook for 1 to 2 minutes more, until salmon flakes easily and juices lightly glaze fruit. Add a splash of white wine vinegar and remove from heat. 6. Serve directly from skillet with sourdough to sop up all the lovely sauce.
skin-on wild salmon (1 large fillet or several portions)
olive oil
1 tbsp (15 ml)
kosher salt
¾ tsp (4 ml)
freshly ground black pepper
½ tsp (2.5 ml)
ripe BC peaches, sliced into wedges
2
Sanctuary Reserve Edition Single Malt Canadian Whisky
2 tbsp (30 ml)
unsalted butter, cut into small pieces
2 tbsp (30 ml)
fresh thyme leaves
1 tsp (5 ml)
splash white wine vinegar rustic sourdough, to serve
1
ingredient in recipe Sanctuary Reserve Edition Single Malt Canadian Whisky $69.99 BC Spirits 669479
pairs with recipe Fern Walk Rosé $19.99 BC VQA 118094
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With notes of wild strawberry and a soft, creamy touch on the palate, this is the perfect wine to pair with wild salmon and British Columbia peaches.
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